How to make Edam cheese

[@barrywatson754]

Chefs use their hands to prepare food just as you do as a cheese maker. Carry on and thank you for this enjoyable and educational video.

[@cemozyurt5269]

I tried the recipe. Succesfully did it. Thank you your perfect recipe. Un fortunately I counnt upload my final edam..

[@MrGuarf]

Blessed are the Cheesemakers.

[@pokare]

I think you mean the Curd Nerds

[@eyeswideshut2800]

Thanks Gavin, 5 days and I've graduated from cheesemaking, nothing hard about it at all thanks to you. It's such a beautiful food and I learned a lot about cultures, back to biology 101 was very helpful...👍

[@cheatham777]

I grew up in Starkville Ms home of Mississippi State University where they have a dairy school I was hooked on Edam Cheese at an early age now I’m 56 and love cooking soooo am going to start my home Edam adventure thanks for the info

[@iluvmoviestoomuch1437]

Mississippi State’s Edam is FANTASTIC! We are an Ole Miss family but MSU’s EDAM and their jalapeño cheddar is WOW!!

[@pm660]

I am living in Turkey (unfortunately) and craving EDAM like crazy... Couldn't find it anywhere near where I live, so I will definitely try this recipe. Thanks, man

[@TheGhenghus]

I made this recipe this morning ...waiting to put cheese in brine. I was waiting on a new video Ha .I doubled up the recipe for I have a large mold . Most of your recipes I have doubled .Recipe was easy to follow as are all the others . Great job . I enjoyed the video.

[@GavinWebber]

+S man Well done and thanks for the feedback!

[@LittlebigG]

this’s so peaceful to watch!

[@rickydona919]

Really looking forward to hearing your review on this cheese.

[@devanvelo3725]

Hi Gavin, thanks for all. The great content, keep it up.

[@GavinWebber]

+Devan Velo You're welcome Devan!

[@victoriasophiaysabelleelis3489]

Thank you gavin weber for teaching us how to make cheese. I always watch your video unfortunately i still cant make one of your cheese bec from my country(philippines) its so hard to find unhomogenised milk and its so expensive here. And i dont know where i can buy mesophilic culture, calcium chloride and the rennet. But one thing for sure your videos are my stress reliever i love watching your videos and love to hear your voice its so good to hear. God bless your heart gavin weber.

[@roylopez235]

Hello Victoria Sophia, check this site for the ingredients if buying online is not an option blog.cheesemaking.com/philippines-part-1-making-renne/

[@GoJoGeoff]

Fascinating video Gavin. Lots of stages and very well presented. I can see what you mean by each video taking quite a while to put together!

[@GavinWebber]

+GoJoMedia Geoff Thanks Geoff! They are a labour of love, as are the cheeses.

[@jeffstratford]

Using a sieve to help with ladling whey - genius idea. So much less fiddly and will save loads of hassle and time. Will use this on my next batch.

[@GavinWebber]

+Jeff Stratford Yes, as you can see Jeff it works well. The idea just came to me in a flash of brilliance!

[@oliverdunbar-brunton6834]

Hi Gavin, over the last few days, have watched, and enjoyed all of your cheese videos. Carry on using " the dittie ", works a lot better. Well presented, and I am converted. Just spent a small fortune on Amazon getting myself set up. Thanks.

[@Maxshard]

I love watching food videos and it must be tremendously satisfying to be able to make your own edam but this was like chemistry meets omg washing up task. It was so work intensive, surely just buying the stuff at the grocery store is cheaper?

[@GavinWebber]

Not really. Besides the personal satisfaction, many of the cheeses featured on this channel are difficult to source in many countries and cost a small fortune. By making it yourself at home, you can save a tonne of money if you are into cheese big time.

[@veronicas6986]

Thank you for a very thorough instruction. Edam cheese is expensive, i would like to make it by myself.

[@GavinWebber]

You are welcome 😊

[@JuanMedina-uj8pu]

Who cares what other people think. really??whining regarding the pinky, thats an old method of checking. Keep up the good work sir.

[@kimbieandi]

What is the size of your cheese press, diameter, height? I've been looking at several and they are all different. Please help!

[@ffkb89]

How do you know how many turns is needed to reach 22,5 kg weight?

[@Muzak1]

Hi Gavin, we successfully made our first wheel of cheddar🍾🍾, looked great and vac sealed it, of course we won’t know for another 4 month if it’s any good🤞. We’re now going to attempt Edam and have a couple of questions: 1) size of basket in your vid and 2) where can we source the brine bucket you used. Look forward to hearing from you. Frank

[@GavinWebber]

Basket; www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/ Brine bucket: Discontinuted by manufactuer. Any large plastic tub will do.

[@Muzak1]

Thanks for that.

[@mlet1969]

Question: I don't want to get a cheese press, what can I do for a similar effect. Question 2: If I make a smaller quantity of cheese, do I need more or less pressure?

[@GavinWebber]

Answer 1. Try googling a bucket press Answer 2. Less.

[@Bushchannel]

@ 4:43 stop making me hungry. One question, do you know how to make whey protein like they sell in the supplement buckets?

[@GavinWebber]

+Bush Channel I believe that the commercial dairies simply dehydrate the liquid whey until the powder remains. I'm not sure how to do it myself, but some sort of evaporator would work.

[@devanvelo3725]

They use a lot of whey to make whey protein powder

[@Bushchannel]

Gavin Webber Thanks.. The higher quality whey protein is about 90% protein and about $40-$50 per kilo. They must need a lot of milk.

[@DavinaScheper9]

Can you make Old Amsterdam? It probably takes a very long time to ripe, but it's sooooo delicious!

[@GavinWebber]

I will check and see if I can find a recipe. My son, who lives in Cologne, was raving about Old Amsterdam the other day.

[@yuibkys3522]

Davina Scheper not sure but on the package i thought it said 20 years

[@shrevid]

Gav, you should make a video where you just eat cheese for about an hour, no speaking, maybe watching a family friendly movie of some kind, while a CG dog occasionally asks you embarrassingly personal questions that you totally don't have to answer if you don't want to. I can edit it.

[@terrestrialbioluminescent7611]

you’re my hero

[@JulesMcGee]

Hi Gavin! if you reduce to milk for the recipe do you also need to reduce the starter, calcium chloride and rennet or do they remain the same? for example, if using 5 litres, would everything be halved? Thanks! love watching the vids!

[@teemuleppa3347]

bump for this

[@johnlord8337]

Neat idea of the sieve and ladle for removing the whey!

[@GavinWebber]

+John Lord Thanks John!

[@kimbieandi]

I was wondering why you didn't put another pan in the sink with the sieve over it, then pour most of your liquid off that way.

[@galupas]

Hi Gavin, what percentage is the brine please?

[@lesgoKSU]

Most of your cheeses use non homogenized milk which is not readily available some times. Do we skip adding the calcium chloride if we use homogenized milk? Love your channel Gavin.

[@GavinWebber]

No, it is a must when using any pasteurised milk whether homogenised or unhomogenised.

[@tamerzein7990]

Thank you so much Mr.Gavin Where can i find your video about Gouda Cheese making ?

[@GavinWebber]

+Tamer Zein Hi Tamer, unfortunately I haven't made a Gouda video as yet. I will put it on my list to make.

[@tamerzein7990]

+Gavin Webber Go ahead to it , really delicious :)

[@1981SHERRY]

Is waxing obligatory? When to not use calcium chloride and when it must be used?

[@winkonijn]

What is the brine made of?

[@chucketienne481]

Also, how do I get the cheese cave humidity up? I have only been able to get it to maybe 45 to 50% using a tray of water in the wine fridge I am using.

[@GavinWebber]

+Chuck Etienne you may have to get a humidifier.

[@davidjftooley]

you can also try sticking a wad of cheese cloth in the tray so that it still sticks out of the water. you may get enough wicking of water to the air that way.

[@chucketienne481]

Actually, that is close to what I did. I got some evaporator pads and put them in a pan of water. It helped.

[@minaelhjouji]

hi gavin thank you for your intersting vedios can you tell please how can I make brine?

[@GavinWebber]

+mina ommariam Hi Mina, I haven't made a video as yet, but here are some instructions from my blog; www.littlegreencheese.com/2011/07/making-brine-for-cheese.html

[@MithunKalan]

What is the lifespan and storage requirements of the culture sachets. I want to make cheese, but not 8 ltrs at a time. I havent seen them being sold here in SA in smaller packets.

[@GavinWebber]

+Mithun Kalan Here is a general rule of thumb. SHELF LIFE OF CULTURES, MOULDS, and ENZYMES:Room temperature 1 to 2 months Refrigerator 6 to 12 months Freezer 2 to 5 years

[@ericheil991]

I was told ultra-pasteurized milk will *not* work for cheese making. Is that true?

[@tamerzein7990]

Hello Gavin what is the time to taste your Edam & Gouda version ?

[@GavinWebber]

Hi Tamer, these two cheeses will be ready to eat on 30 June 2016. I'm looking forward to tasting them both!

[@tamerzein7990]

waiting

[@sherryzakhary7335]

If I don't have cheese cave and use the refrigerator instead, it becomes very dry and firm so how shall I mature it?

[@NTyrzi]

13:58 what do you call those containers that have that kind of lid?

[@potatocrusts]

Tupperware or lock and lock containers.

[@aniad91]

Hello :) How do you know that the pressure is 22.5 kg? Greetings from Lodz, Poland :)

[@GavinWebber]

The spring on the press is a compression spring rated at 22.5 kg i.e. it takes 22.5 kg of weight to close it.

[@aniad91]

Clever! Thanks for the answer :)

[@user-tc6ck6yf7fEgyThaiFamily]

شكرا جزيلا علي هذة الوصفة

[@mickhaden5888]

Hi Gavin, I have made some Edam following your video exactly but now it's out of the brine and air-drying it seems very wet, almost slimy. It has only been out for 12 hours so far. Should I be taking some action or will this dry out in time? I made a Monterey Jack which was much drier at this point. Thanks and love the videos - Mike

[@GavinWebber]

+Mick Haden the brine wasn't pH balanced causing the slime. Wipe the cheese with a lint free cloth to remove the slime

[@mickhaden5888]

On further inspection it's not slimy, just very soft. It is actually sinking into the bamboo drying mat. It looks shiny but is quite soft. Is this normal please Gavin? Thanks for all your help

[@GavinWebber]

Not really normal. Sounds like too much moisture in the curds, not enough pressing weight. I would vacuum pack or wax it and just mature it as is. It will still be a nice cheese.

[@gunillakaijbevheden4003]

Hello, I wonder if it is ok tho have the edamer in press longer than at first six hours, then seven. Is it ok to press it for example eiht -nine hours,thanks for att instructive video!!!

[@GavinWebber]

Yes, but the final cheese will be drier in consistency.

[@georgeingridirwin6180]

Where did you get that great brining pot?

[@kurkul123]

Thank you! Very useful video.

[@lamyaatef4352]

Thank you very much. Can I ask a question? Can I use a butter milk culture instead of a mesophillic culture?If I can how much I use?

[@GavinWebber]

Yes you can!

[@ispanopo]

Hi! very interesting videos. Thank you! I have a question though. The brine recipe you show in another video, is similar for all type cheese you produce? for this edam, for example and for feta cheese also? Thanks for your time!

[@GavinWebber]

Yes the brine recipe is the same for semi and hard cheeses. Feta has a 10% brine solution which you can make from this video; kzbin.info/www/bejne/hmXafGV6qpKraac

[@mohamedmilli8232]

hello. Could you specify the rennet strength in your recipes, so that we can adjust our doses. Thank you

[@GavinWebber]

IMCU 200

[@mohamedmilli8232]

@@GavinWebber thank you Mr. Webber.

[@whis8330]

Can you make a video about how to make a brine for the cheese? 😊

[@GavinWebber]

+Jenna Perez Sure, I've put it on the list!

[@chucketienne481]

This may be a silly question, but how do you air dry cheese without having it contaminated?

[@GavinWebber]

+Chuck Etienne Ah yes, I place a loose weave cheese cloth over the top of the cheese for those few days.

[@mohannadali9662]

Stupid question: what if I didn't discard the whey and rather added germ culture which can eat the lactose after the mixture was cool enough? Is that possible? If so how long would it typically take to lacto-ferment?

[@mohannadali9662]

And I mean didn't seperate anything, just reduced it all by slow heating to thicken a bit, left it in the pot with the top cover in cheese cloth and waited for a couple months.

[@mohannadali9662]

Oh hey hello me what a coincidence

[@timhewitt32]

My Edam was extremely soft and had probably 4x the number of eyes that yours had. When I say soft, it was almost soft enough to spread. The taste was ok, but the texture really freaked me out... It kept expanding and blowing out the wax so I vacuum packed it for the last 2 weeks. Not sure exactly why I had so much action with this cheese...

[@GavinWebber]

Strange happenings at the Hewitt house? Not sure either, although my Edam did have a bit of gas production as well.

[@khaledsaad5607]

Is the jar used in the press has holes to drain the whey ? Thanks

[@GavinWebber]

+Khaled Saad its called a mould or basket and yes it has many small holes to allow the whey to drain.

[@khaledsaad5607]

+Gavin Webber Thanks

[@samiajre6852]

good video what's the final weight result ? does it taste like the original ? thank's ;)

[@GavinWebber]

+sami ajre The day 2 weight is 1281 grams. Not sure what it tastes like, but will know in two months time.

[@asimqureshi1456]

Love watching your videos!

[@janebeck8898]

Just one more question I promise! I made a cheddar also. When can I quarter it and do I have to let it sit out before waxing once I do it?? Really confused on this. PS I recently fell in love with your videos.

[@GavinWebber]

Yes you can! After it has matured to your liking.

[@ItAGR-rv3dc]

im wondering if the cheese will have a different outcome or if the waiting time will be longer if i dont use liquid rennet or calcium chloride, im asking this because i fear i might not come across those 2 ingredients around the place where i live. thanks.

[@brendalee4716]

I've used veggie rennet tablets for years without any problems.....and I use raw milk so have never used the other either.

[@adatchahopp1379]

what is the difference between gouda and edam hte boundaries are not clear ?

[@GavinWebber]

Yes, Edam is milder than Gouda

[@yuibkys3522]

adatcha hopp very similar the two places they are from are also very close thats why. Locals in edam dont even eat it they buy gouda at the supermarket.

[@TheZakkmylde]

What’s the difference between this and Gouda. Looks pretty much same procedure ?

[@ilyess539]

Pleas Ican replasse the wax Bay the vacum??

[@rachelcoupal9057]

What is the brand of your red plastic container ?? Thanks.

[@GavinWebber]

Decor, made in Australia.

[@ismailyassine4850]

Hi can I ask you how to make cream cheese please ??

[@MichaelWeaser]

I know that Babybel cheese is a type of Edam. So what would be the difference in flavor between Babybel cheese and just regular edam cheese? Also that i know the only thing they use is a culture to coagulate it and no rennet.

[@SongsOfDragons]

Babybel seems to have a much lighter flavour than actual Edam, and is less solid and lighter in colour.

[@MichaelWeaser]

Wondering if its possible to make it myself , wondering what they use for babybel, because of the lighter flavor , lighter in color and less solid, what are the possible ingredients used?

[@TheMelanda]

I think anyone who can't stand seeing a clean, vinegar sprayed pinky checking for a clean break should stop watching and reconsider whether they are up for the entire cheesemaking challenge... yikes. Did they also ask you to use mechanical metal "hands" to do all the other things you do with bare hands when making cheese?

[@i.boesveld2569]

In Holland Edam cheese is always round as a ball. Seems like Gouda to me now

[@fu6817]

In Finland Valio used to sell round edam balls packed into proper red colored waxy shell, now they just sell it in naked bricks packed in loose plastic bag and the cheese is mostly dry and tasteless. There's no good Edam anymore in Finland.

[@i.boesveld2569]

@@fu6817 Hopefully the Gouda cheese is still the same. Taste is not so different. And with Gavins help you can make it yourself now.

[@janebeck8898]

Can you divide the curd and make 2 smaller cheeses?

[@GavinWebber]

Yes. Two baskets will be required

[@derathorfiani7478]

hello Gavin, i'm from Indonesia,, want to try to make cheese at home, i clicked link www.littlegreenworkshops.com.au/, but they cannot ship to Indonesia. Can you give me advice about this matter. where else i can find equipment and ingredients for cheese making? thanks.

[@boring5718]

Dera Thorfiani I'm not Gavin, but you should ask the company. Try sending them an e-mail

[@impyy101]

I have to ask.. How do you know when your press is pressing 22.5KG or 12KG or w/e?

[@GavinWebber]

The answer is in Ask the Cheeseman #12; kzbin.info/www/bejne/qGeYnomorbiLhM0m3s

[@ida7234]

very nice and instructive video :-)

[@GavinWebber]

+Ida Jönsson Thanks!

[@patrickbeintema9184]

So interesting to see. But what a long process!!

[@meriemmouaddine730]

Thank you for this video and others I doubt youll see my com but I have a question..whats the diff between edam and gouda? isnt edam supposed to be made with skim milk and gouda with whole milk (which would explain the diff in the fat content of each?

[@lapayeff6491]

ممكن احد يترجم المقادير بالعربية

[@timhewitt32]

Cheesmaking.com says to use a specific culture for Edam to get a more butter like flavor and encourage hole in the cheese. You made yours with the same culture you use for cheddar, etc. How come? I love your videos and have made a dozen wheels of cheese now thanks to you... but I'm confused. Help me Gavin!

[@GavinWebber]

Yes, Tim, there can be some variation in cultures and you can certainly go all the way to being as authentic as possible. But you can quickly imagine that it would be hard to stop buying them. I try and make it easy for beginners and newbie curd nerds to get the process right first and if they want to go and get specific starter cultures, then they can. Also, there is a lot of conflicting information on the net. I never trust just one source.

[@timhewitt32]

It is very confusing. When I made cheese as a kid, we had to make "mother cultures" from other cheese and hope we had a reasonable attempt. Today with all the cultures available, it can be very intimidating. I love the way your videos simply things and appreciate what you do. Patreon sponsor :)

[@GavinWebber]

Love your works. Thanks for the support Tim!

[@akramshelmani6172]

It would be easier to buy it from a supermarket but it would be a great pleasure and satisfying if made in your home

[@MegaMackproductions]

Hi, Can you make Manchego?

[@GavinWebber]

Done! kzbin.info/www/bejne/mobcppyMo9SSe6c

[@MegaMackproductions]

Gavin Webber Thank you !

[@tanpingyi4771]

its such a long process. Appreciate your cheese.

[@khaledalghotani2305]

Can I make it from unpasteurized milk?

[@husseintayeb9311]

You can’t make it with pasteurized milk it only needs unpasteurized milk

[@a12475]

@@husseintayeb9311 thats not true

[@milkmaid4338]

Great video! Thanks for sharing!

[@1981SHERRY]

Why my whey is turbid and not clear after curds appearance?

[@GavinWebber]

Curd not set long enough will result in really cloudy whey, or it could be the style of cheese you are making

[@sueslim7545]

Do you sell cumin cheese, I would love to buy some

[@bumbum9583]

Can you reuse the brine?

[@GavinWebber]

Yes

[@randomassortmentofthings]

you'll need to re-add salt though

[@jazzabeanie]

@@randomassortmentofthings Why?

[@randomassortmentofthings]

@@jazzabeanie salt would be absorbed into the cheese, no?

[@jazzabeanie]

@@randomassortmentofthings good point. Could be this, or could be salt and water is absorbed by the cheese, or could be that water is drawn out of the cheese into the brine.

[@falakg6484]

how to makr the cheese with out rennet........?

[@GavinandKim]

+Falak g You cannot make this cheese without rennet, however you can make ricotta or paneer without rennet.

[@jefflim1838]

Im in the philippines and i cannot find any single ingredient here to make edam

[@yuibkys3522]

jeff lim Try gouda

[@slivace]

Does the temp need to be 31 C when you put the rennet??

[@slivace]

and all the time needs to be 31 C until the cutting???

[@GavinWebber]

Here is the written recipe just for you; www.littlegreencheese.com/2016/04/how-to-make-edam.html

[@Djuztin]

Edam is my city (really)

[@heikkivehkamaki381]

And in Finnish language cheese is 'juusto'! Like in 'Edam-juusto'.

[@benoitb.3679]

No g'day curd nurds :( 0:48 :D

[@said.skopal]

İts not easy process but its very interesting,good job

[@slimanemustafa2127]

Thanks

[@Boussattaabderrahim]

Very nice

[@AhmedZiausSalam]

How to store mesophilic culture After use?

[@GavinWebber]

In the freezer in its bag or a sterile jar.

[@AhmedZiausSalam]

Thank you.

[@benslimanemeriem444]

سلام يعطيك الصحة وشكرا

[@Ben274722]

Hey, please can you try to make limburger cheese or some type of this kind of cheese... not the american type, but the german limburger cheese, whitch tastes much softer and does not smell like dirty feet but like fruity orange. Also there are several types of this cheese, so choose your favourite. Would be great. Thx. ps: love your channel !

[@adsal100]

Sorry but anyone who has an issue with you using your pinky to rest the curd need to get a life,. As long as your hands are clean there is no issue.

[@iluvsoy2908]

jaaaa more cheese please.

[@louistuazon7727]

This guy looks like Robert DeNiro

[@killkarl8198]

No "G'day curd nerds"?

[@killkarl8198]

Ahhh. I stand corrected. I really should have been patient for another 30 seconds.

[@kevinklingner3098]

Who cares if you put your finger in l dont. Lol I break the curd up by hand like the old timers did

[@irondice5183]

Of course, Edam is the only cheese that is literally made backwards

[@GavinWebber]

Indeed

[@martinpevec7366]

OMG anion how thinks that putting your finger in the milk is wrong go to the grocery store being hands on with food gives it love and character just licked jour chilled tri never touching your kid what kind of person will hi grow up to be .Besides the man is mocking it for his family and his hands are clen.god onja respect

[@Iluviggys]

Don't like you using your pinky finger!!?? Honestly? They won't be eating it anyway! The only thing I've seen on a cheese video that put me off is someone who lets their cat get on the kitchen benchtop! Ew! But still it won't be me (or any of the audience) eating the cheese so not my (their) problem.

[@peglamphier4745]

Mariana's right. Our phobia about germs is ridiculous. A washed hand is as clean as any tool-- maybe cleaner. Real cooks use their hands! So do real cheesemakers.

[@PumpkinCarvers]

lol people dont like you putting your hands in your handmade cheese? um

[@saptabima7987]

Pretty much for his own consumption N not for selling